DSpace at EWHA: Physicochemical properties of Korean rice wine (Makgeolli) fermented using yeasts isolated from Korean traditional nuruk, a starter culture

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DC Field	Value	Language
dc.contributor.author	김영석	*
dc.date.accessioned	2016-08-28T11:08:00Z	-
dc.date.available	2016-08-28T11:08:00Z	-
dc.date.issued	2014	*
dc.identifier.issn	1226-7708	*
dc.identifier.other	OAK-12034	*
dc.identifier.uri	https://dspace.ewha.ac.kr/handle/2015.oak/228302	-
dc.description.abstract	alcoholic; brewing; fermentation; rice; yeast	*
dc.language	English	*
dc.publisher	Kluwer Academic Publishers	*
dc.title	Physicochemical properties of Korean rice wine (Makgeolli) fermented using yeasts isolated from Korean traditional nuruk, a starter culture	*
dc.type	Article	*
dc.relation.issue	5	*
dc.relation.volume	23	*
dc.relation.index	SCIE	*
dc.relation.index	SCOPUS	*
dc.relation.index	KCI	*
dc.relation.startpage	1577	*
dc.relation.lastpage	1585	*
dc.relation.journaltitle	Food Science and Biotechnology	*
dc.identifier.doi	10.1007/s10068-014-0214-1	*
dc.identifier.wosid	WOS:000343813000028	*
dc.identifier.scopusid	2-s2.0-84918530682	*
dc.author.google	Park J.-S.	*
dc.author.google	Song S.H.	*
dc.author.google	Choi J.B.	*
dc.author.google	Kim Y.-S.	*
dc.author.google	Kwon S.-H.	*
dc.author.google	Park Y.-S.	*
dc.contributor.scopusid	김영석(56155360400;57193073735)	*
dc.date.modifydate	20240322114732	*